Ingredients with Measurements:
- 2 cups of spine gourd, peeled and chopped
- 1 cup of cooked chickpeas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- Salt, to taste
- 2 tablespoons of oil
- 2 cups of water
- Fresh cilantro, chopped for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add minced garlic and grated ginger. Sauté for a minute.
4. Add chopped tomatoes and cook until they turn mushy.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
6. Add chopped spine gourd and cooked chickpeas. Mix well.
7. Add 2 cups of water and salt to taste. Mix well and cover the pan with a lid.
8. Cook for 15-20 minutes or until the spine gourd is tender.
9. Garnish with chopped cilantro and serve hot with rice or roti.
30-40 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 6g
- Fiber: 6g
Substitutions for ingredients:
- Spine gourd can be substituted with zucchini or squash.
- Chickpeas can be substituted with any other beans.
Variations:
- Add coconut milk for a creamier texture.
- Add chopped spinach or kale for added nutrition.
- Add diced potatoes for a heartier meal.
Tips and tricks:
- Peel the spine gourd before chopping to remove the tough outer skin.
- Use canned chickpeas for a quicker preparation time.
- Adjust the spice level according to your preference.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or roti.
Garnishes:
- Fresh cilantro
Pairings:
- Rice or roti
Suggested side dishes:
- Cucumber raita
- Naan bread
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the spine gourd is not cooked through, add more water and cook for a few more minutes.
Food safety advice:
- Make sure to wash the spine gourd thoroughly before peeling and chopping.
Food history:
- Spine gourd is a popular vegetable in Indian cuisine and is known for its health benefits.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian